Soya Chunk Recipe- Spicy Indian Style Stir-Fry with Bell Peppers

Last Updated on 2 months by Neha Deshmukh

Soya Chunk Recipe: Spicy Indian Style Stir-Fry with Bell Peppers

Hey everyone! If you’re looking for a quick, flavorful, and protein-packed vegetarian meal, you’ve come to the right place. This spicy soya chunk stir-fry is a regular in my kitchen – it’s so easy to throw together on a weeknight, and it always hits the spot. I first made this when I was trying to incorporate more plant-based protein into our meals, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This soya chunk recipe isn’t just about convenience; it’s about a burst of Indian flavors combined with a satisfying texture. It’s spicy, savory, and slightly sweet – a real treat for your taste buds. Plus, it’s a fantastic way to use up those veggies lingering in the fridge! It’s ready in under 30 minutes, making it perfect for busy evenings.

Ingredients

Here’s what you’ll need to make this delicious soya chunk stir-fry:

• 2 cups soya chunks
• 1 bunch green onion/scallions
• ?? medium onion (about 1 large)
• 1 orange/red bell pepper
• 1 tomato
• 1 tablespoon sesame seed
• 3 dry red chillies
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 green chillies
• 1 teaspoon sambal oelek chili paste
• 2 tablespoons dark soya sauce
• 1 tablespoon fresh dill
• Salt to taste
• Pepper to taste
• Oil as needed

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Soya Chunks: Types & Preparation

Soya chunks (also known as TVP – Textured Vegetable Protein) come in different sizes. I prefer the medium-sized ones for this recipe, as they hold their shape well. Before you start, it’s crucial to rehydrate them. Boiling in salted water for about 10 minutes makes them wonderfully tender.

Dark Soy Sauce: Regional Variations & Substitutes

Dark soy sauce isn’t just about saltiness; it adds a beautiful color and a subtle sweetness. If you can’t find dark soy sauce, you can use regular soy sauce with a tiny splash of molasses or brown sugar.

Sambal Oelek Chili Paste: Spice Level & Alternatives

Sambal Oelek is a fiery Indonesian chili paste. It adds a fantastic kick! If you’re sensitive to spice, start with half a teaspoon. Sriracha or a pinch of red pepper flakes can be used as substitutes, but the flavor profile will be slightly different.

Bell Peppers: Choosing Colors for Flavor & Visual Appeal

I love using orange or red bell peppers for their sweetness and vibrant color. Green bell peppers work too, but they have a slightly more bitter taste. Feel free to mix and match!

Fresh Dill: Aromatic Herb & Usage in Indian Cuisine

Fresh dill might seem unusual in an Indian stir-fry, but trust me – it works beautifully! It adds a lovely freshness that balances the spice. If you absolutely can’t find fresh dill, a sprinkle of dried dill will do in a pinch (use about 1 teaspoon).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil 4 cups of salted water and soak the soya chunks for 10 minutes until they’re nice and tender. Drain them well and set aside.
2. Heat a little oil in a pan or wok over medium heat. Add the garlic paste, ginger paste, and dry red chillies. Sauté for about 2 minutes until fragrant.
3. Now, add the chopped onions with a pinch of salt and pepper. Cook until they turn translucent and slightly golden.
4. Stir in the chopped tomatoes, soy sauce, and chopped green chillies. Cook until the tomatoes break down and form a thick sauce – this usually takes about 5-7 minutes.
5. Add the chopped bell peppers, green onions, and sambal oelek chili paste. Season with salt if needed. Cook for another 2 minutes.
6. Squeeze out any excess water from the soaked soya chunks (this is important to prevent a soggy stir-fry!) and add them to the pan. Mix everything well, ensuring the soya chunks are coated in the sauce.
7. Pour in 1 cup of hot water. Bring to a simmer, then cover and cook until the liquid is absorbed – about 5-7 minutes. Give it a taste and adjust the seasoning as needed.
8. Finally, garnish with fresh dill and toasted sesame seeds before serving. Doesn’t that smell amazing?

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Texture for Soya Chunks: Don’t oversoak the soya chunks, or they’ll become mushy. 10 minutes is usually perfect.
• Balancing Spice Levels in the Stir-Fry: Taste as you go! Add more or less sambal oelek depending on your preference.
• Preventing the Stir-Fry from Becoming Watery: Squeezing out the excess water from the soya chunks is key.
• Using Fresh vs. Ground Ginger & Garlic: Freshly grated or pounded ginger and garlic always have a more vibrant flavor, but pastes are a convenient alternative.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Use a gluten-free soy sauce (tamari is a great option).
• Spice Level Adjustment: For a milder version, reduce or omit the sambal oelek and green chillies. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptation: During Navratri or other fasting periods, you can adapt this recipe by using permitted ingredients like rock salt (sendha namak) and avoiding onions and garlic.

Serving Suggestions

This soya chunk stir-fry is fantastic on its own, but it also pairs well with:

• Steamed rice (basmati is my go-to!)
• Roti or naan bread
• A side of raita (yogurt dip) to cool down the spice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

What are soya chunks and are they healthy?

Soya chunks are made from defatted soybean flour and are a great source of plant-based protein, fiber, and iron. They’re a healthy and affordable alternative to meat.

Can I use frozen soya chunks in this recipe?

Yes, you can! Just thaw them completely and then follow the same rehydration process as with dried soya chunks.

What can I substitute for Sambal Oelek chili paste?

Sriracha or a pinch of red pepper flakes can work, but the flavor won’t be exactly the same. You could also make your own chili paste by blending red chillies with a little vinegar and garlic.

How can I make this dish less spicy?

Reduce or omit the sambal oelek and green chillies. You can also add a touch of sugar to balance the heat.

Can this be made ahead of time?

You can prepare the sauce ahead of time and store it in the refrigerator. Add the soya chunks just before serving to prevent them from becoming soggy.

How do I prevent the soya chunks from sticking together?

Make sure to squeeze out all the excess water after soaking and stir frequently while cooking.

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!